India is the
leading producer of areca nut, clocking 62.5 % of global production in 2020.
80% of India’s areca nut production comes from Karnataka state. In India areca
nut is produced from cultivated plantations spread across several states
situated in and around western Ghats and plains and in Northeastern states. In all these places, areca nut
is harvested during November to April. Mainly two processing methods are
employed in India based on the state of maturity of areca nut harvested. Areca
nuts are harvested at two stages of maturity, one at 9-10 months’ maturity and
another at 6-7 months’ maturity.
If the areca
nuts are allowed to reach 9-10 months’ maturity, the bunch becomes heavy and
areca nuts acquire bright orange-yellow color. At this stage if it is not
harvested, the fruits start falling apart from the bunch of the tree. The whole
bunch is harvested by skilled people using various methods. As soon as the
bunches are harvested, whole bunch or the separated areca fruits are sun dried
for 50-60 days. The fallen fruits are also collected and sun dried. After the
drying, dehusking is done to get inner white kernel, called “Chali” (in
Kannada) or “Kottapak” (in Malayalam). Chali (also called white supari) is
itself consumed after making small pieces or slices along with betel leaf and
lime. Chali is roasted in the presence of slaked lime to get “Pakka supari”,
which is used in making Tambula with tobacco or various tobacco infused
products (Gutkha). In certain parts of the country such as Coastal Karnataka,
the harvested fruits are not dried immediately, instead they are kept submerged
in water tanks for months. During the storage period, water is not changed, and
no additives are added. The husk of the areca fruits undergo decomposition and
acquire blackish color and the kernel acquire a characteristic fermented
smell. This areca nut is called “Neeradike” in Kannada and the kernel is used
for making Tambula after removing the outer husk.
In northeastern states (Assam and Meghalaya etc.) the harvested fully matured areca fruit is fermented to increase its shelf life and to get a characteristic fermented taste. The areca fruits are fermented in
two ways. In one method, a pit of 3.5 feet is dug and leaflets of areca nut are
placed surrounding the side and bottom of the pit. Bottom of the pit is coated
with a paste of soil and cow dung. The jute bag is spread over this coating and
the areca fruits are stored on it. The pit is made airtight by covering the
mouth of the pit with moist jute bags.
Areca nuts are preserved for about 2 years, when the method is done
properly. In another method, the areca fruits are filled in jute bag and the mouth
of the bag is tied tightly. Then this bag is soaked in water for 2-3 months.
After the sufficient storage period, areca nut acquires characteristic
fermented smell. These nuts are used mainly for making Tambula.
Green unripe
areca nuts of 6-7 months’ maturity are processed to make “Kempadike” (in
kannada), or “Kalipak” (in Malayalam). The harvested unripe green nuts are
dehusked by hand or by machine and then the soft white kernels are boiled in
“Chogaru” (in Kannada) or “Kali” (in Malayalam). “Chogaru” is a deep red
coloured syrupy liquor obtained from the previous batches of areca nut boiling.
Once the dehusked areca nuts (kernels) are boiled until the tiny embryo drops
out, the nuts are removed from the boiling vessel by using perforated ladles
and dried in the sun for 8-10 days. While drying or after drying the nuts, one
more coating with concentrated “Chogaru” is given and dried again to give a
glossy brown appearance. Whole nut prepared by this method is again graded into
several varieties such as Api, Chikani, Bette, Karigaayi etc. In certain areas
of Karnataka and Kerala, the kernel is cut into two halves transversely and
boiled to make “Hasa/Saraku” in Theerthahalli/ Shivamogga and “Battalu” in
Mysore and “Ottavettu” in Kerala. This processed areca nut finds extensive use
in Gutka / Pan Masala and traditional Tambula.
In India,
areca nut is consumed in Tambula, Pan Masala and Gutkha. The use of packaged
areca nut with tobacco, i.e. gutkha has superseded the popularity of Tambula
with or without tobacco. In 2018, Ministry of Health and Family Welfare, Govt.
of India conducted a survey on tobacco usage prevailing India. As per that
survey, nearly 26.7 crore adults (15 years and above) consume tobacco. The most
prevalent form of tobacco use is “smokeless tobacco” (Khaini, gutkha, Tambula
with tobacco and Zarda). That implies that a major chunk of tobacco users
consumes areca nut in the form of Gutkha and Tambula.
